Hearty Macaroni Casserole

Hearty Macaroni Casserole requires roughly 50 minutes from start to finish. One serving contains 408 calories, 21g of protein, and 27g of fat. This recipe serves 8. For $1.27 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have canned tomatoes, fried onions, shredded cheddar cheese, and a few other ingredients on hand, you can make it. It is perfect for Autumn. 132 people were glad they tried this recipe. It works well as a main course. It is brought to you by Taste of Home. With a spoonacular score of 54%, this dish is solid. If you like this recipe, take a look at these similar recipes: Hearty Macaroni Salad, Hearty Macaroni Salad, and Hearty Macaroni Vegetable Soup.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes. Divide half of mixture between two greased 1-1/2-qt. baking dishes; sprinkle each with 1/2 cup cheese. Top with remaining mixture. Sprinkle remaining cheese over one casserole. Cover and freeze for up to 3 months. Sprinkle the second casserole with French-fried onions. Bake, uncovered, at 350° for 30 minutes or until heated through. To use frozen casserole: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (4 servings each). Originally published as Hearty Macaroni Casserole in Quick CookingNovember/December 2004, p65 Nutritional Facts Cheese-topped casserole: 1 cup equals 445 calories, 27 g fat (16 g saturated fat), 107 mg cholesterol, 753 mg sodium, 25 g carbohydrate, 1 g fiber, 26 g protein. Onion-topped casserole: 1 cup equals 410 calories, 24 g fat (11 g saturated fat), 70 mg cholesterol, 660 mg sodium, 30 g carbohydrate, 1 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Prepare macaroni and cheese according to package directions. Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain.

2. Add to prepared macaroni. Stir in tomatoes.

3. Divide half of mixture between two greased 1-1/2-qt. baking dishes; sprinkle each with 1/2 cup cheese. Top with remaining mixture.

4. Sprinkle remaining cheese over one casserole. Cover and freeze for up to 3 months. Sprinkle the second casserole with French-fried onions.

5. Bake, uncovered, at 350° for 30 minutes or until heated through.

6. To use frozen casserole: Completely thaw in the refrigerator.

7. Remove from the refrigerator 30 minutes before baking.

8. Bake as directed.

Nutrition Information:

covered percent of daily need